As kids we would have pit spitting contests to see how far we could make them fly. Do kids even do this any more? They’ve already bred the seeds out of watermelons, I sure hope they don’t breed the pits out of cherries. Call me old fashioned, but I don’t mind working for my food, pits, seeds and all. To make cherry ice cream, you do have to pit some cherries. Takes about 10 minutes with a paring knife, but it’s a lot faster if you use a cherry pitter. This recipe calls for regular sweet cherries, which are milder in flavor than their sour cherry cousins, but easier to come by. Because of the mildness, this ice cream benefits from the addition of chocolate, and some berry liqueur. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.) Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.) Put in an airtight container and place in the freezer for at least an hour, preferably several hours. How to make ice cream without a machine - from David Lebovitz Cherry Frozen Yogurt here on Simply Recipes
